2. Mix the egg yolks, vanilla and water. Add to flour mixture and pulse until small clumps form. On a lightly floured surface, knead the dough 3 or 4 times just to bring it together. Divide dough in half, flatten into disks, wrap in plastic and refrigerate 30 minutes.

3. Meanwhile, make the lemon curd. Break eggs into a small saucepan; whisk in sugar and lemon zest. Whisk in lemon juice. Add butter and place over medium-low heat. Stir constantly so as to not scramble the eggs. The butter will melt, and the mixture will begin to thicken. This process should take about 8 minutes.

4. Once the mixture simmers, stir 10 seconds and take it off the heat. Strain the mixture through a sieve into a clean bowl and set over ice to cool.

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5. Lightly flour your work surface. Remove one disk of dough from the fridge and unwrap. Lightly dust with flour and roll out to 1/8 inch thick. Using a round dough cutter, cut 3 1/4-inch circles. Place on a baking sheet and chill. Repeat with remaining dough, chilling it again if it gets too soft.

6. Place a pastry circle over each 2 1/2-inch tartlet pan. Using your thumbs, gently work the dough into the pans, scraping against the top to remove excess. Freeze 15 minutes.

7. Preheat oven to 350 degrees. Bake tartlet shells, straight from the freezer, for 10-12 minutes or until golden brown around edges, rotating pan halfway through. The tart shells will have shrunk a bit. Let cool enough to remove the shells from the pans. Then let cool completely.

8. Fill each shell with about 1 tablespoon lemon curd. In a small bowl, mix the creme fraiche and sugar until the sugar is dissolved. Fill a pastry bag fitted with a Wilton 1M star tip and pipe a rosette on top. Or, simply top with a dollop of creme fraiche and serve.